Effects of Faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork Low-Fat model sausages.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13484
Abstract: BACKGROUND This study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low-fat model… read more here.
Keywords: pork myofibrillar; protein isolate; protein; rheological properties ... See more keywords
Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128751
Abstract: This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 15:1, 10:1, 5:1, 1:1, 1:5,… read more here.
Keywords: emulsification; ultrasound emulsification; properties pork; effects ultrasound ... See more keywords